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Friday, 30 September 2016

Cabbage Meatball Soup

Hi

This is one of the soup that my hubby likes it a lot
because it is a comforting soup to have it on a hot afternoon day. We had this soup on last weekend and it
really goes well with the Prawn & Bunashimeiji Mushrooms Fried Rice.

Napa cabbage can make soup very tasty as it contains
natural sweetness and the flavor is so clean and fresh. I used anchovies and soy beans to make soup
base as these 2 items are always available in the fridge whenever I’m running
out of pork ribs or chicken bones.

HAPPY
EATING!

INGREDIENTS

Meatballs

1 pound Ground
pork

1 tbsp Ginger
juice

3 Spring onion (finely chopped)

1 Egg

2 tbsp Light
soy sauce

½ tsp White
pepper

1 tsp Sesame
oil

1 tbsp Hua
Tiao Wine

Vegetables

1 pound Napa
cabbage

1 Carrot

Soup

1.5 litres Water

Handful of white anchovies

Handful of soy beans

Pepper

1 tsp Sesame
oil

DIRECTION

(1)Marinade ground pork with ginger juice, spring onion,
light soy sauce, white pepper, egg and Hua Tiao Wine in a box. Covered and put it in the fridge for about 1
hours.

(2)Rinse anchovies and soya beans then put into the pot
of water.

Bring to boil and simmer 20-25 mins then strain the
soup through a sieve to remove the anchovies and soy beans.

(3)Rinse and cut the cabbage into diagonal pieces

(4)Rinse and cut the carrot into slices.

(5)Remove the marinade ground pork from the fridge. Scoop about 1 tablespoon of meat mixture and
form it in a ball then drop it into the pot of soup. Do not stir.
Cooked for about 10mins.

(6)Add carrots into the soup pot and follow by cabbage. Stir gently and cook for 15-20mins.